Thair Saatham

Am back…kind of.  Rumblings of an early federal election in Australia are increasing… which means work is going to get crazy again, but I am really missing working on My Tamil Kitchen, so am going to try my best to do 1 post a month.

I received a really heartwarming email from someone who checked out the site last week. Thank you VN for sharing your story with me. VN asked if I could post step by step photos. Ideally -yes – but it would take too long as I spend way too much time trying to make each photo interesting and if I had to do more photos, I would probably get overwhelmed and stop!

Back to the post – Thair Saatham. Thair is yoghurt.  Saatham means cooked rice (thanks V). I have only ever eaten this as ‘temple food’ –  food we eat on hindu festivals – at the temple or home. I was quite surprised today when my mother said that her mum never made Thair Saatham back in Sri Lanka and that couldn’t afford yoghurt. When I then asked her how she learnt to make it, she said she wasn’t really sure. Strange. Anyway it’s in Nesa aunty’s book – so am going to assume that it is a Tamil dish.

It’s pretty simple to make and its so full of flavour that you don’t need to eat it with anything else.


INGREDIENTS – more than enough for 2 people
1 cup of basmati rice
2 cups yoghurt
3 tsp ghee
4 green chillies
1 tsp mustard seeds
15 curry leaves
1 tbsp ginger (i love the ginger in this dish – so am happy for the very strong flavor – you may want to reduce it)
1 small onion (about the size of the one in the picture)
1 tsp salt
1/2 cup of finely chopped coriander leaves  (we didn’t have any at home – so it’s not in the pics)

Thair_Saatham-1  Thair_Saatham-5
1. Wash and cook the rice. Set rice aside to cool.
2. Chop the onion and chillies into small pieces.
2. Heat ghee in pan and fry everything else minus the coriander.  When the onions turn gold, chuck the coriander in and turn the heat off. Don’t cook the coriander ie. just chuck it in at the end.
3. Mix the curd and salt in a separate dish so that the curd is smooth. If the curd is very thick add 1/4 cup water.
4. Add to the rice, mix well and serve cold.



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